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Tuesday, April 8, 2014

The Dinner Table

I'm not going to lie...I about began this post with "Pt seen today in room to address..." ahhhhh! Two crazy, hectic days back at work and I wonder if that mini vacation was a dream!? Tell me it isn't so!

I've been pretty vocal about my NYR to cook more and with more wholesome and clean ingredients. Well, I'm here to say I started strong and have fizzled out. On the way home from the beach this weekend, I burnt my phone's Pinterest app up meal planning for the week. Until payday...aka Friday...I am trying to come up with some *clean-ish meals with ingredients we already have in stock to last us until the next grocery run! (We planned budget spending too-lol...yea. We are really ambitious!) If your like me, your husband (or someone in your house eats like a 10 year old) and doesn't like anything green. So I have to be creative in cooking "cleaner." Here is what I threw together...

Creamy Vegetable Chicken Fettuccine

Ingredients:

5 Chicken Breast Tenderloins

1 Container Buitoni Fettuccine

1/2 cup Parmesan

4 TB butter with olive oil and sea salt

1/2 tsp Truvia

1/2 tsp Italian seasoning

2 cups frozen mixed veggies

1 cup whipping cream

1. Bring water to a boil for chicken and veggies in seperate pots until thoroughly cooked.

2. Drain chicken and slice. Set veggies aside.

3. Boil the noodles.

4. Melt butter in pan on low.

5. Add whipping cream to melted butter,(no one said this is low fat...more on that in another post) mix well.